| Level: | Easy |
| Total: | 35 min |
| Active: | 10 min |
| Yield: | 9 brownies |
Ingredients
- Nonstick cooking spray, for the pan
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 pinch ground cinnamon
- 1 cup almond or cashew butter
- 1/3 cup maple syrup
- 2 tablespoons melted ghee, butter or coconut oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup toasted chopped walnuts
Instructions
- Preheat the oven to 325 degrees F. Line an 8-inch square baking pan with parchment paper and spray with nonstick cooking spray.
- In a large bowl, mix together the cocoa powder, baking soda, salt and cinnamon. In a separate bowl, mix together the almond butter, syrup, ghee, vanilla and eggs. Mix the wet into the dry and then fold in the walnuts.
- Pour the batter into the prepared baking pan. Bake until the brownies are firm but still soft in the middle, 20 to 23 minutes.
Nutrition Facts
| Serving Size | 1 of 9 servings |
| Calories | 302 |
| Total Fat | 24 g |
| Saturated Fat | 7 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 8 g |
| Cholesterol | 41 mg |
| Sodium | 145 mg |
Reviews
I love this brownie recipe and have made them several times. I don’t change anything in the recipe and find them come out cake-like and not dry. I like how these are not very sweet, but have enough sweetness to fix a craving. I follow Paleo and these fit the bill as sugar is not usually part of my diet. If you are looking for a traditional brownie, go elsewhere.
After reading all the reviews about how dry and bitter these brownies came out, I did the following: Used butter as the fat; Used Stonewall Kitchen Vanilla Maple Almond butter (a little more than the recipe called for, because there was only a small amount left in the jar); Added 1 T granulated sugar to the batter; Baked for the minimum recommended time. The brownies were set when they came out of the oven, but once they cooled they seemed really gooey and undercooked, especially the middle pieces. I didn’t mind the slightly bitter taste, and eating them with vanilla ice cream certainly helped. Overall, I am not a fan of this recipe and probably won’t make them again.
After reading the comments, I adjusted the maple syrup and added some maple infused honey I had especially since I used regular almond butter. I thought they turned out good. The best brownie substitute I’ve tried so far!
Terrible recipe. The coconut oil adds good moisture. I cooked for 13 mins. They are bitter! Had I known, I would have added at least 1/4 cup sugar. I tried to use confectioners sugar over the top. They are still hard to eat, more like fudge though. Maybe added sugar would have helped. I used a tablespoon of water because they were very hard to mix. If I cooked them any longer, they’d be dry.
I followed the recipe and used almond butter that I made myself -no added sugar. I found these brownies to be bitter-not sweet enough with the maple syrup for sweetener. Perhaps a sweetened nut butter would solve that. Ended up throwing away.
Love the Kitchen and their recipes. My husband made these exactly as the recipe called. They were very dry. Did crumble them over ice cream which helped 🙂
I think that these were great for a healthy alternative to a traditional brownie to curb a sweet tooth. I passed on adding the cinnamon; I’m not a huge fan of cinnamon and chocolate. I’m pretty sure Sunny used maple almond butter, but I used plain almond butter as the recipe suggests. Next time I’ll try the maple version as I’m sure that’ll be just as delicious. These were more cake like than fudge-y and a little crumbly yet moist. I feel super good about having these for dessert.
I added a touch more cocoa and even though it’s not fudge and dense as a real brownie, I thought it was a great substitute!
I’m amazed at how these ingredients produced a flour-like brownie even though flourless. I used almond butter. Not too sweet but great healthy alternative that will curb the craving.
I love The Kitchen and have made many of the recipes. I followed the recipe and it looked amazing. The taste, not so much. You ended up with a hint of nut, very little chocolate flavor and ultimately the worst brownies I had EVER baked I’m sorry to write.